Ingredients
- 2 cups Heavy Cream
- 6 Egg yolk
- ⅔ cup Sugar
- ½ cup Pumpkin puree
- 1 tsp Pumpkin spice
- 1 tsp Vanilla extract
- ½ tsp Cinnamon
Instructions
- Pre-heat your oven to 325F.
- In a big pot, bring about 6 cups of water to a boil. (You may not use all of this, but it is to take into account evaporation, and how big of the dish you are using).
- In a medium saucepan, add the 2 cups of heavy cream. Bring to a soft boil over medium heat. To know when it is a soft boil, keep an eye out for the bubbles on the rim of the pot. Once you notice that bubbles are coming out on the rim, you are at a soft boil.
- While your heavy cream is coming to a boil, separate 6 egg yolks from the egg whites. (save the egg whites for scrambled eggs for breakfast!) Place the egg yolks in a separate bowl, and add the sugar and mix.
- Once your heavy cream is at a soft boil, slowly add it to the egg and sugar mixture. Do not add it all at once because you can cook the eggs and create scrambled eggs! You want to slowly bring up the egg temperature.
- Once the heavy cream is completely added and incorporated, add the pumpkin puree, vanilla extract, cinnamon, and pumpkin spice. Mix to combine.
- Place the mixture in six separate ramekins and place the ramekins in a baking dish.
- Fill the baking dish with boiling water, so that the water is halfway up the ramekins. Carefully place the baking dish in the oven and cook for 30-35 minutes. To know when they are done, give the ramekins a slight jiggle. The crème brulees should jiggle slightly, they will finish setting in the fridge
- Once the crème brulees are done, remove them from the water bath and allow them to cool to almost room temperature. After, cover them with plastic wrap and place them in the fridge.
- Prior to eating the pumpkin creme brulee, sprinkle sugar on the top (about a tablespoon) and using a kitchen torch, melt the sugar so that it becomes caramelized. If you don’t have a kitchen torch, place them in the broiler for about 2-3 minutes, until the sugar is caramelized and brown. Serve and enjoy!
Notes
If using a broiler to caramelize the sugar on top, keep a constant eye on the sugar, to avoid it burning. Depending on the granules of sugar, it may be done sooner or later than the time listed above.
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